Grilled Halibut with Orange Saffron Sauce and Mediterranean Salsa

From Scott Librock of St. Catharines, Ont., comes this fresh fish dish with a vibrant sauce with a rich fragrant saffron taste to be served while listening to the Spanish guitar and sipping sangria. Choose fillets that are 1 1/2 to 2 inches (4 to 5 cm) thick.

Strain through fine sieve into small bowl, pressing on solids. Stir in rind; set aside. (Make-ahead: Let cool. Refrigerate in airtight container for up to 3 days.)

Salsa: In bowl, combine onion, garlic and lime juice; cover and set aside for 30 minutes. (Make-ahead: Refrigerate for up to 2 hours.) Just before serving, stir in tomatoes, oil, parsley, salt and pepper. Peel, pit and dice avocado; fold into salsa.

Cut each fish fillet in half lengthwise. Lay slices on their side. Curving each, fit into each other to form tight round.